broccoli cheese soup stove top recipe

Ingredients broccoli cheese soup stove top recipe

1/4 cup butter cut into smaller pieces
1/2 onion diced
3 cloves garlic minced
1/4 cup all purpose flour
2 cups chicken or vegetable broth (reduced sodium recommended)
2 cups milk at room temperature
1/2 cup heavy cream at room temperature
1 large carrot julienned
2 cups fresh broccoli florets
1 1/2 cups sharp cheddar cheese shredded + extra for topping
1/4 cup shredded parmesan cheese
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. ground nutmeg
to taste salt and pepper
pinch cayenne pepper

how to make broccoli cheese soup stove top recipe

Melt the butter In a large pot over medium heat. Once melted, add in the onions and cook, stirring frequently, until onion is translucent...about 3-5 minutes. Add the garlic and cook a minute or so more, until fragrant.

Gradually whisk in the flour in small batches. Whisk constantly until all the flour is added and incorporated. Mixture will be very thick. Allow the mix to cook for 1 minute, continuing to whisk.

Whisk in the broth in small amounts, whisking constantly, until fully incorporated. Once all the broth is added, whisk in the milk and cream. Increase heat to med-high.

Stir in the carrot and broccoli and bring to a boil.

Once it reaches a boil, lower the heat to med-low and allow to simmer until the broccoli is tender...about 7-9 minutes. (If using larger sized florets, it may take longer).

Stir in the seasonings and if you'd like a less chunky soup, use an immersion blender to puree to the desired consistency. You could also use a blender or food processor in small batches, just be careful not to burn yourself.

Remove the pan from the heat. Stir in both of the shredded cheeses until it is all melted and incorporated in.

If you'd like to, you can top individual bowls with additional shredded cheese. Serve with a salad and crusty bread (Or in a bread bowl!) for an easy but tasty meal.